The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef
| Author | : | |
| Rating | : | 4.78 (531 Votes) |
| Asin | : | B015XET2SI |
| Format Type | : | |
| Number of Pages | : | 234 Pages |
| Publish Date | : | 2014-07-21 |
| Language | : | English |
DESCRIPTION:
The first British chef (and the youngest chef anywhere) to win three Michelin stars - and the only chef ever to give them all back - is a chain-smoking, pot-throwing multiply married culinary genius whose fierce devotion to food and restaurants has been the only constant in a life of tabloid-ready turmoil. With candid honesty and wicked humor, he gives us insight into what it takes to become a great chef, what it's like to run a three-star kitchen, and why sometimes you really do need to throw a cheese plate at the wall.. In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles. Anyone with even a passing interest in the food world knows White is a legend. Without question, the original r
Vivek said Bland - repetitive & unidimensional !!!!!!. For a seemingly interesting life, this is a bland story telling.I had watched Marco on Masterchef and was certainly intrigued by his approach and practice of the craft. His style was certainly appealing. He knew how to talk in front of the camera. He marked his presence. Compared to that, the book seems rather uninteresting. Getting into too mundane aspects, it is repetitive and unidimensional. I don't if its how the life of the man was, or how he preferred to see his life, but I'm sure a life is more interesting than the "getting up-going t. Boring writing Karen Mclean I was expecting something far more interesting from this ultra famous chef. Something along the lines of Heat, or one of Anthony Bourdain's books. All I learned really is that he was a perfectionist chef, a task maste. His training of other famous chefs such as Mario Batali and Gordon Ramsey could have been fascinating, but the stories were related in a very dry, humorless manner.. Murray said Simple, perfect and honest - just like his food. Honesty is a commodity often lost in cooks bios. This book is refreshingly worts and all. Admirers of his work understand his passion and what it takes to be that successful in such a cut throat industry. If a person can be measured by not only his work, but the standards the people he has trained attain to. That person must surely be rated a success. Macro is not that he is much more and this book exposes those areas.